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summer steak with corn and tomatoes

This has been my go-to summer steak for the last several years and I have some audacity to have gatekept it for so long. Mostly, we’ve been too busy eating it for me to grab the camera and shoot it and then sit down and write the recipe, which is hilarious as that’s, like, my whole job. But my brain softens in the summer, especially when my kids are away at sleepaway camp, as they are now, and we quickly lose whatever tethers we had to things like to-do lists, responsibilities, and adulting. And while I do not expect a skirt steak with a cherry tomato and sweet corn salad to shake the cooking internet off its axis, there are a bunch of tips tucked into this recipe that make it a reliable favorite, and I hope become part of your repertoire too.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Course: Salad
Cuisine: Italian
Method Notes

Method
 

  1. The steak rub has some brown sugar in it. There’s enough salt that it is still savory, not sweet, but I absolutely love the way it improves caramelization at the edges. I don’t make or eat a ton of steak but when I do, I obsessively (yes, obsessively) need it to be both black (at the edges) and pink (inside) and the thinner the steak, the harder this is to pull off. But skirt steak is so delicious when done right and feels like it stretches further for a crowd, I can’t resist it here.

Notes

  • 1 1/4- to 1 1/2-pound skirt steak
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon sweet or hot smoked paprika
  • Freshly ground black pepper
    Salad
    • 2 ears fresh corn
    • 2 tablespoons olive oil
    • 4 tablespoons apple cider vinegar
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
    • 1 clove garlic, minced
    • 4 scallions, thinly sliced (white and green)
    • 2 cups cherry tomatoes, halved or quartered
    • 1 jalapeño, seeds removed, finely chopped
    • 1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof